Hoffman C J, Zabik M E
J Am Diet Assoc. 1985 Aug;85(8):929-33.
Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating. In comparison with conventional methods, approximately 75% less energy is required for microwave cooking or heating. In the future, it is possible that minimal microwave energy will be used to extend shelf life of foods. It is expected that "combination" convention or convection/microwave systems and conveyor microwave systems that can be electronically programmed will be widely used in the future. New food product designs and types of disposable packaging are available.
微波炉在食品服务场所广泛使用；目前，它们主要用于加热。与传统方法相比，微波烹饪或加热所需的能量大约少75%。未来，有可能使用极少的微波能量来延长食品的保质期。预计“组合”式传统或对流/微波系统以及可电子编程的传送带微波系统未来将得到广泛应用。新的食品设计和一次性包装类型也已出现。
